Pumpkin pasta bake
Author: Nikki
Recipe type: Mains
Ingredients
Pumpkin pasta
- 1.5 kg pumpkin, peeled, seeded & chopped
- 270ml of coconut cream
- 500g dried rigatoni (or any pasta noodle)
- 2 teaspoons crushed garlic
- ½ teaspoon dried chilli flakes
- 1 bunch of collard (spinach, silver beet, pak choy etc), coarsely chopped
- 1 cup of grated non-dairy cheese (I used vegusto)
- 4 large tomatoes, largely diced
- 250g vegan fetta (recipe below – make a few hours prior or the day before)
- ¼ cup nutritional yeast flakes (optional)
- Salt to season
- Paprika to garnish
- Oil for frying
Vegan fetta
- 250 gram firm tofu
- Juice of 1 lemon
- 3 tablespoons herbed vinegar (can be replaced with apple cider vinegar)
- 1 tablespoon miso paste (ensure it does not contain bonito which is fish)
- ½ teaspoon salt
- 2 teaspoons crushed garlic
Instructions
Pumpkin pasta
- Cook pumpkin in boiling water until tender. Drain & allow to cool slightly
- Cook pasta according to packet directions, drain
- Transfer pumpkin to a food processor, add coconut cream & & process until smooth. Place in a large bowl. Salt to seaon
- Add a small amount of oil to a frypan & sauté the collard, chilli & garlic until just wilted
- Preheat oven to 180oC & oil a flat lasagne tray
- In the large bowl holding the pumpkin puree, stir through the collard, cheese & tomatoes
- Gentle mix through fetta & spoon into prepared tray
- (Optional – sprinkle with nutritional yeast flakes & a small amount of paprika)
- Bake for 30-40 minutes or until golden & warmed through
Vegan fetta
- Crumble tofu into a marinating dish – not too fine
- Mix lemon juice, vinegar, miso, garlic & salt in a jug and pour over tofu
- Place lid on marinating dish & toss tofu around to ensure all is coated
- Refrigerate for at least 1 – 2 hours. Best results are overnight
The post Pumpkin pasta bake appeared first on Bed & Broccoli.